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Podi Dosa Recipe

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Make this podi dosa recipe and you will be in dosa heaven!

Just in case you aren’t familiar with ‘podi’, it is a spicy blend of spices and lentils that is so good on dosas. Often called ‘gunpowder’, podi is a blend I always have on hand.

Gunpowder dosas

Crispy and delicious! You’ve got to give these gluten free dosas a try.

How to use podi?

Podi is a south Indian spice blend. I love the flavour and there are so many ways it can be used. This morning, I decided to try it on my breakfast podi dosa. It is also good sprinkled over idlis and utapamms.

I had a little batter left over from last night’s dosa feast so why not?

The result was delicious. To make this recipe, you will first need to prepare some dosa batter. The process takes 36 hours but there isn’t a lot of work involved. The dosa batter needs to ferment for a good day for optimum flavour. Here is my dosa batter recipe.

You of course also need to make the podi for your podi dosa. Again, this is really easy to make. Here is my recipe.

Once you have both of these prepared, you are ready to cook your podi dosa!

Making gunpowder dosas

Smear about 1/2 teaspoon oil on you pan with half an onion. The onion adds flavour and help the dosa not stick to the pan.

Gunpowder dosas.

My dosa batter was spread a bit thicker than I recommend. It still came out really crispy.

Making gunpowder dosas

Break about a teaspoon butter into pieces and place on the dosa. Then sprinkle with gunpowder.

Making gunpowder dosas

Turn the heat up and let the dosa sizzle until nice and crisp.

Gunpowder dosas

Roll it all up and serve hot.

If you like this podi dosa recipe, you might like to try some of these too…

Szechuan Dosas
Chorizo dosas
Paneer Dosas
Fried Coconut Idlis
Masala Dosas

Gunpowder Dosas

Gunpowder Dosas
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes



  1. Heat your pan (preferably non-stick if this is your first time) over medium heat.
  2. When a drop of water sizzles immediately when it hit the pan, you're ready to cook.*
  3. Swirl the batter thinly over the surface of the pan.
  4. Turn up the heat to medium high to allow the dosa to brown on the bottom. As it browns, the sides of the dosa will begin to colour first. Drizzle a bit of oil around the edges to crisp them up.
  5. Place a few small pieces of butter on the surface of the dosa and then sprinkle generously with the gunpowder.
  6. When the dosa is nicely browned and crisp on the underside and cooked through, roll it up and serve hot with your favourite chutney. I like mine with red chilli chutney.

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* If you find that your batter is clumping up when you cook, start again. Your pan is too hot. Turn the heat down.


Tuesday 2nd of May 2017

Hi Dan. I love your Blog and I preordered your book, cant wait to get it shiped to Switzerland :-) A question about Dosas, I tried to make Dosas so many times. I tried Different recepies like yours and I tried a normal pan or my small Tawa. I never got even Close to a real Dosa. And I knoo how a dosa should be because I have been to south india. The Problem is that almost everytime it sticks to the bottom of the pan. Also when I use ghee or nothting at all. Another time I try the mixture is as thick as american Pancakes and hast nothing to do with Dosas :-) Any suggestions to me Buddy? Thanks

Dan Toombs

Wednesday 3rd of May 2017

Hi David

Thank you very much for ordering my book. There isn't a dosa recipe in it but I will try to help here. As your batter is sticking, I think you might have the heat too high. If it is sticking and also becoming clumpy, that will be the case. Try reducing the temperature a bit. For practice, you could even heat your pan just a little over low heat. It can't hurt. Then slowly raise the heat while you spread the batter. If your batter is too thick, just add a little more water. Not too much! Even a really thick batter will work. My batter is usually about the same consistency as thick double cream. Hope this helps, Dan

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